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Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn
Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Qca. Orgánica e Instituto Multidisciplinario de Biología Vegetal (IMBIV). Fac. de Cs. Ex. Fís. y Nat., UNC., Av. Vélez Sarsfield 1600. (5016). Córdoba. Argentina
* Author to whom correspondence should be addressed.
Received: / Accepted: / Published: 22 March 2000
Abstract: The Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C- SL = e -0.581x +5.626
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MDPI and ACS Style
Bustamante, V.S.; Guzmán, C.A. Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn. Molecules 2000, 5, 524-525.
Bustamante VS, Guzmán CA. Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn. Molecules. 2000; 5(3):524-525.
Bustamante, V. S.; Guzmán, C. A. 2000. "Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn." Molecules 5, no. 3: 524-525.